 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Yogurt lightens this riff on hummus. It's fantastic with pita chips or crudités. Chris Morocco, associate food editor Ingredients:
1 small garlic clove |
2 15-ounce cans chickpeas (rinsed) |
1/2 cup plain 2% greek yogurt |
3 tablespoons olive oil |
2 teaspoons sherry vinegar |
a large pinch of ground cumin |
kosher salt |
freshly ground black pepper |
olive oil |
pomegranate seeds |
coarsely chopped fresh mint |
Directions:
1. Purée 1 small garlic clove, two 15-ounce cans chickpeas (rinsed), 1/2 cup plain 2% Greek yogurt, 3 tablespoons olive oil, 2 teaspoons Sherry vinegar, and a large pinch of ground cumin; season with kosher salt and freshly ground black pepper. Top with olive oil, pomegranate seeds, and coarsely chopped fresh mint.
|
|